It’s fall gumbo season, and time to break out the black iron pot and the rice cooker. The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made with Rox’s Roux and served up with Louisiana-made Supreme Rice, it just doesn’t get any tastier–or easier.
Rox’s Roux and Supreme Rice: A match made in gumbo heaven. (All photos credit: George Graham)
With Rox’s Roux and Supreme Rice, your gumbo is sure to be a hit with family and friends. As a Certified Louisiana product, Rox’s Roux is deeper, darker, and richer than any jarred roux you can buy. And Supreme rice, made right here in South Louisiana, cooks up perfect every time. So, all you need now is my favorite chicken and sausage gumbo recipe.
In this video, watch my wife Roxanne make a Cajun roux, and you’ll see how much time and attention goes into getting it right. When you don’t have the time to make roux from scratch, a 16-ounce jar of Rox’s Roux will ensure that your gumbo comes out perfect.
You can buy Supreme Rice at grocery retailers throughout the region, and Rox’s Roux is available online in our Acadiana Table STORE or at the following South Louisiana retailers:
Heleaux’s Grocery
3002 Verot School Rd, Lafayette, LA 70508
337-856-7872
Billeaud’s Grocery
111 E Main St, Broussard, LA 70518
337-837-6825
The Kitchenary
456 Heymann Blvd, Lafayette, LA 70503
337-264-1037
Champagne’s Market in the Oil Center
454 Heymann Blvd, Lafayette, LA 70503
337-235-4114
Caroline and Company
1800 Kaliste Saloom Rd., Suite 100, Lafayette, LA 70508
337-984-3263
Little Verons
403 Rena Drive, Lafayette, LA 70503
337-981-0098
Bonjour Gifts
124 N. Morgan Av., Broussard, LA 70518
337-330-4343
Champagne’s Supermarket – Erath
202 S. Kibbe St., Erath, LA 70533
337-937-8163
Market Eatz
819 E Broussard Rd Suite 101, Lafayette, LA 70508
337-565-3289
Champagne’s Supermarket – Erath (Robie’s Food Center)
604 S State St., Abbeville, LA 70510
337-893-4354
Served up steaming hot, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox’s Roux and Supreme Rice.
- 4 tablespoons vegetable oil
- 12 chicken legs, bone-in and skin-on
- 2 cups diced yellow onions
- 2 cups diced green bell pepper
- 2 cups diced celery
- 2 tablespoons minced garlic
- ½ cup chopped flat-leaf parsley
- 2 cups chopped smoked pork sausage, sliced into bite-size pieces
- 12 cups chicken stock, plus water if needed
- 4 (2 to 3-inch long) smoked turkey necks (optional)
- 1 tablespoon cayenne pepper
- 1½ cups dark roux, such as Rox's Roux
- Kosher salt and freshly ground black pepper
- Acadiana Table Cajun Seasoning Blend, see recipe here
- Dash of hot sauce
- 8 cups cooked Louisiana long-grain white rice, such as Supreme, for serving
- 1 cup diced green onion tops
- Filé powder, for serving
- In a large cast-iron pot over medium-high heat, add the oil. Once sizzling hot, add the chicken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter and keep warm.
- To the pot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.
- Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Add the smoked turkey necks, if using. Season with cayenne pepper and stir to combine. Add 1½ cups of roux and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour.
- Uncover and skim the surface of any excess oil. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.
- Sample the finished gumbo and season with Cajun seasoning and hot sauce to taste.
- Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops.
Rox’s Roux is the deepest, darkest, richest Cajun roux you can buy, but don’t take it from us. Click below and watch a 2-minute video testimonial and hear what our customers have to say about Rox’s Roux.
BUY ROX’S ROUX ONLINE HERE
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
This is my favorite gumbo of all time! Thank you for posting this recipe, I often feel that the humble chicken leg is overlooked.
Hey Mae-
As I always say, “a chicken leg in every pot!” Thanks for the comment.
I always thought Gumbo had to have okra to be called gumbo. All the recipes I have used in the past had okra.
Nola- Nope. Although you see okra often in New Orleans Creole gumbo, you rarely see it in the Cajun country region of Southwest Louisiana where I live. I make a delicious Shrimp and Okra Gumbo, but other than that, I don’t include okra in other gumbos. Gumbos are like snowflakes; no two are alike. All the best.
Is that a turkey neck i see there in the picture behind the chicken leg?! YUMMY!!
Hey Larry – Good eye! Yes, I like to sneak in a smoked turkey neck or two for flavor, and I am most impressed when I’m spotted by an alert reader. Thanks for exposing my little secret flavor boost and sharing it with everyone. All the best.
Yes sir! I usually like a lot of meat in my gumbo! Just can’t help it because that’s the way “momma” always makes it! Really miss the home cooking in good ole St. Mary Parish. Chicken drummettes, chicken gizzards, turkey necks, smoked sausage, shrimp, and blue crab is what I like! Thanks for all the stories and wonderful recipes. Gonna definitely give your wife’s roux a try. Keep up the great work and giving me the good Cajun stuff I’ve been missing.
Thanks Larry!
I wanted some of your long sleeve T-shirts, but they don’t show the size large; will you be getting some of these in stock soon?
Are the recipes different in your new book than those in your first book? If different, I will buy one.
Barron- Yes, all of the recipes in my Fresh From Louisiana cookbook are different from my first cookbook. You’re gonna love it. The current design of t-shirts are not being reordered, so whatever sizes are in stock is our availability. Thanks so much for following Acadiana Table.
Best chicken gumbo I’ve ever made! Made HALF the recipe, for two of us. Sorry, had to make substitutions: used dark meat from a rotisserie chicken from the supermarket, no turkey necks, cooked with a handful of sliced okra and file, then a pint of oysters at the end.
Rox’s Roux put this over the top! Her roux is incredible. I would never make another gumbo without it!
Marianne – I love your sure-handed improvisation with ingredients; every recipe is just a starting point for exploring new tastes. I’ve said numerous times that the supermarket rotisserie chicken is the greatest culinary invention since sliced bread; it is most always a quality product that can be used in so many recipes (chicken and dumplings anyone?). One thing I will challenge you for your next gumbo: smoked turkey necks. Seek them out and tuck them away in your freezer. Just add a few to your next gumbo or any number of recipes, and you will discover the flavor magic of smoke and bone. And gnawing the meat off those bones is a bonus not to be missed. All the best for a Merry Christmas and a Happy New Year.
Could you explain what and when gumbo file is needed? I’ve had the herb in my pantry for years and haphazardly sprinkle on gumbo as an afterthought. However, I don’t really understand how to use. Thanks!
Lisette, Good question, and a topic that confuses lots of folks. There are basically three ways to thicken a gumbo: roux, okra, and filé. These ingredients are reflective of the origin of the people who inhabited Louisiana as its food culture evolved. Gumbo was made by slaves as a one-pot stew infused with thickening power of okra, an ingredient they were familiar with from Africa. The French brought their culinary technique of combining flour and oil to make a thickening agent called a roux. And the Indian inhabitants of early Louisiana used dried and ground sassafras leaves called filé to the pot. No doubt you’ve heard the term “filé gumbo” and there are still some old-school Cajun cooks that thicken their gumbo exclusively with filé. But for the most part, filé is now used as a flavor enhancer; just sprinkle on a bowl of gumbo right before eating that provides an earthy, umami taste. Thanks for the great question.
Just wanted to say how much I appreciated Roxanne’s explanation of how to make a roux. She has a gentle and sweet approach that makes me feel comfortable to learn something new. Thank you both for your generosity in sharing your depth of knowledge of Cajun cooking.
Anna-
What a kind comment! I will share your words with Roxanne. Thank you.
Do you use homemade chicken stock or can I use store bought?
Hey DeAnn- I make my own chicken stock in large batches and store it in the freezer, but feel free to use store-bought chicken stock. All the best.
I looked in your store, but I can’t seem to find the list of ingredients in your roux. I won’t buy a product without knowing the ingredients. I’m interested in what kind of oil is in it and what preservatives and so on are used. It would be great if that were in the product description. Thanks.
Tess- Thanks for the question. Roux is simply flour and oil. We use vegetable oil (soybean). The exact ingredient label says, “Wheat flour, Malted Barley Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid) and Soybean Oil.” All the best.
Thanks!
Do you smoke your own turkey necks ? If so, any advice?
Matthew- No, I don’t. Here in Acadiana, I see smoked turkey necks in the meat case of most groceries. Take the shortcut and buy them already smoked. All the best.
Can you please tell me about the heat applied to the skillet. Is it flame or electr? Is it low, medium, or high?
Hey Catherine – I use gas, but it doesn’t matter as long as you maintain heat levels. As stated in the directions, start the skillet out on medium-high heat (use your judgement) until you have a hot pan and the vegetables sizzle. Later on in the pot, reduce the heat to a simmer (your lowest setting). All the best.